The Healthy Matcha Cookbook: Green Tea-Inspired Meals, Snacks, Drinks, and Desserts, written by Miryam Quinn-Doblas, highlights over 60 recipes that incorporate matcha (powdered green tea) in a variety of ways. Some recipes feature the ingredient as the star (Breakfast Smoothie Bowl, Fudge, Coconut Ice Cream, Breakfast Parfaits) while others use the powder to compliment other flavors in the dish (Kale and Hot Pepper Grilled Cheese Sandwich, Roasted Vegetables, Baked Chicken Fingers with Spicy Mayo, Apple Walnut Bundt Cake).
Miryam Quinn-Doblas is a registered dietitian, recipe developer, photographer, and the blogger behind EatGood4Life.com. She grew up in Spain and now lives in Westfield, New Jersey with her family. She has BS degrees in Bioinformatics and Psychology, a Masters degree in Human Nutrition, and is currently studying to become a physician assistant. Her focus is on healthy cooking and baking. She started the blog to share wholesome recipes with others in a world where processed foods are all too common.
Chapters are divided based on course: Introduction, Energizing Breakfasts, Healthy Snacks, Lean Meals, and Decadent Desserts.
Miryam begins with an overview of matcha. You will learn about the history, health benefits (particularly the antioxidants), types and different grades (quality), storage and preparation, and how to pick out the right matcha for your needs. She also includes a guide to other ingredients often used in the book, such as oils, flours (including gluten-free), grains, nuts, and seeds.
Need help with menu planning? She has that covered too with two weeks of menu plans for breakfast, snack, lunch, and dinner.
Every recipe has a bar at the top that states whether the recipe is gluten-free, heart-healthy, vegetarian, dairy-free, low-fat, vegan, or nut-free and the serving size . There are also tips and notes for substitutions and other variations. The ingredients are listed in US Customary. Every single recipe is accompanied by a full page photo of the finished dish, also by Miryam.
This book is a great choice whether you want to incorporate more matcha (green tea) into your diet or are looking for ways to use up a container of matcha you got for a specific recipe. The dishes were developed with the health conscious in mind. Even the index has listing for vegan, vegetarian, gluten-free, heart-healthy, nut-free, and dairy-free readers. Not too long ago, I remember only being able to locate matcha online when trying to source it for Japanese recipes. Now I am able to find it in many of the larger grocery stores in my area (though the quality may vary) and it is also available on Amazon: (Miryam recommends these brands: DoMatcha and Culinary Grade Matcha Green Tea Powder). Many of the recipes are packed with superfoods that are quickly becoming more mainstream. You will be able to find most of the ingredients in the average grocery store. Some that may require a health food store or purchasing online include goji berries, green habanero sauce, pitted dates, flaxseed meal, hemp protein powder, chia seeds, golden raisins, and chlorella. The print is large and easy to read, plus no recipes have instructions longer than an 8×8 inch page. Some dishes have long hands-off cooking/setting times, but most are perfect for weeknight cooking with minimal difficulty.
This Matcha Cream Cheese Spread came together quickly with only three ingredients. I beat together cream cheese, matcha, and honey using a hand mixer until the matcha was completely incorporated and the mixture was smooth. I just love the beautiful and naturally green color. It can also be made using a stand mixer or even by hand if the cream cheese is completely at room temperature and you want a bit of a workout.
Miryam recommends serving the cream cheese over bagels with a sprinkling of chia seeds and pumpkin seeds. I can also see this being a great base for some sweet pinwheel recipes.
The cream cheese stores well refrigerated in an airtight container for up to two weeks.
I also made the Green Tea Frappuccino, Noodle Salad with Asian Vinaigrette, Oven-Roasted Chicken Fajitas, and No-Bake Coconut Macaroons.
The Green Tea Frappuccino comes together quickly and is vegetarian, heart-heathy, vegan, dairy-free, gluten-free, and nut-free. Coconut milk is blended with ice, matcha, maple syrup, and vanilla for an easy and refreshing beverage. Milk can be used in place of the coconut milk. It was wonderful for a fast morning pick-me-up. Claire was a huge fan of this one.
The Noodle Salad with Asian Vinaigrette is dairy-free, vegetarian, and vegan. This salad was actually a favorite of mine. I don’t cook with tofu often, but it was perfect in this dish. Adding the matcha powder to the vinaigrette gave the salad a pretty light green tint.
The Oven-Roasted Chicken Fajitas are nut-free. They were definitely interesting with the addition of matcha. The matcha wasn’t the star in this one, but worked as a compliment for the other spices- mostly the cumin and paprika- while adding a light green coloring.
The No-Bake Coconut Macaroons are gluten-free, dairy-free, vegan (if using dairy-free chocolate), nut-free, and vegetarian. These little pieces of chocolate are formed using square silicone molds. You can’t tell in the photo, but Evan actually picked out the molds for me- so mine were made using Han Solo molds. The chocolates are topped with matcha mixed with shredded coconut. I think these would be great using a candy bar mold for fun Christmas presents.
Disclaimer: I received this book from Skyhorse Publishing in exchange for my honest review. All opinions and statements are my own.
Matcha Cream Cheese Spread
Adapted from The Healthy Matcha Cookbook
8 ounces cream cheese, room temperature
2 teaspoons matcha powder
3 tablespoons honey
4 bagels, sliced
1 tablespoons chia seeds
1/4 cup pumpkin seeds
In a medium bowl, add the cream cheese, matcha, and honey. Beat using a hand mixer until smooth and creamy.
Spread over sliced bagels and top with chia and pumpkin seeds. Serve immediately. Leftovers can be refrigerated in an airtight container for up to 2 weeks.